While reading the book, The Butcher by Jennifer Hillier, I thought about spending a whole week in my kitchen cooking Filipino dishes. Pinoy dishes like Adobo which is basically, sort of, the star in the story aside from “The Butcher” of course were prominent in the story. There were also references to lumpias, champorado, and sinigang. The Butcher is a psychological drama with the Filipino flair thanks to the grandmother of one of the main characters. I don’t want to give the story away so I’ll just leave it at that. Although Adobo is my favorite Filipino comfort food, I was craving for the sour broth from Sinigang so after finishing the book I cooked some.
Thankfully, a generous friend who just got back from the Philippines sent me a few Knorr Sinigang packets so I was able to cook this easily. I usually add napa cabbage, tomatoes, and green peppers in my Sinigang(chicken, pork) but I’ve decided to change it up a bit by using sweet pepper, scallions, and the usual green beans.
Making Sinigang is quite easy because you’re basically just waiting for the meat to tenderize. I saute the pork chunks in a little bit of oil first, add water then the seasoning packet, and some salt and pepper. Just boil it up until the meat is tender. Add more water if necessary. Add the vegetables at the last minute so they’re not overcooked.